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Fans of salmon know just how versatile the fish is. Whether you enjoy it best smoked and on a bagel, or broiled with some light seasoning, salmon can spruce up a variety of dishes. In recent years ...
Wild-caught and farm-raised salmon also differ in nutritional value. Wild salmon is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and ...
Wild salmon require about 10 kg of forage fish to produce 1 kg of salmon, as part of the normal trophic level energy transfer. The difference between the two numbers is related to farmed salmon feed containing other ingredients beyond fish meal and because farmed fish do not expend energy hunting.
Health Benefits of Salmon. Fish in general is a treasure trove of good-for-you ingredients. ... Fish Faceoff: Wild Salmon vs. Farmed Salmon. Cleveland Clinic. Health Benefits of Salmon.
Most Atlantic salmon available on the world market are farmed, whereas the majority of Pacific salmon are wild-caught. [citation needed] Canned salmon in the U.S. is usually wild from the Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked.
Many of the fish farmed more intensively around the world today are carnivorous, such as Atlantic salmon, trout, sea bass, and turbot. Starting in the 1970s, fishmeal and fish oil were key components of the feeds for these species in the development of modern aquaculture. They are combined with other ingredients such as vegetable proteins ...
A single farm can contain a million or more fish, leading to high concentrations of diseases and parasites that kill farmed salmon and endanger nearby marine life and migrating wild salmon.
To produce one kilograms of farmed salmon, products from several kilograms of wild fish are fed to them – this can be described as the "fish-in-fish-out" (FIFO) ratio. In 1995, salmon had a FIFO ratio of 7.5 (meaning 7.5 kilograms of wild fish feed were required to produce one kilogram of salmon); by 2006 the ratio had fallen to 4.9. [103]
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